Turn your favourite drink into a show-stopping dessert with our Pimm's No. 1 cheesecake. Sweet, creamy and fresh, it's an easy option for summer entertaining.
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Method
Step 1
Preheat oven to 150°C. Process biscuits in a food processor until finely crushed. Add butter. Process to combine. Spoon into a 12cm x 34cm rectangular fluted tart pan, with removable base. Press over base and sides of pan. Place in the fridge for 30 mins to chill.
Step 2
Meanwhile, place the cream cheese, sour cream, lemon juice and lemon rind in a food processor and process until smooth. Add eggs, caster sugar and 1 tbs of the Pimm’s and process until smooth.
Step 3
Pour cream cheese mixture into the base. Bake on a baking tray for 30 mins or until just set. Turn oven off. Cool in oven, with door ajar, for 1 hour. Place in the fridge for 2 hours or until chilled.
Step 4
While the cheesecake is baking, place remaining Pimm’s, extra caster sugar and 2 tbs water in a small saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves and syrup thickens slightly. Transfer to small bowl. Place in the fridge to chill.
Step 5
Use an electric mixer to beat cream and icing sugar in a bowl until soft peaks form. Spoon over cheesecake. Arrange the cucumber, strawberry, mint and orange zest on top. Drizzle with syrup.
